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Effect of hydrolysis of soy β-conglycinin on the oxidative stability of O/W emulsions

Article ID Journal Published Year Pages File Type
6988667 Food Hydrocolloids 2014 15 Pages PDF
Keywords
β-SheetEmulsionOxidationSoy β-conglycininRaman spectroscopyHydrolysis
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Effect of hydrolysis of soy β-conglycinin on the oxidative stability of O/W emulsions
Authors
Pui Yeu Phoon, Maria Fernanda San Martin-Gonzalez, Ganesan Narsimhan,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
β-Sheet
Emulsion
Oxidation
Soy β-conglycinin
Raman spectroscopy
Hydrolysis
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Catalysis
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Filtration and Separation
Fluid Flow and Transfer Processes
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